Thank you, thank you, thank you for all of the warm thoughts and congratulations regarding my dietitian exam!! You guys are the absolute greatest. 😀
When most people think tofu, most people think soggy, tasteless, boring, and—aside from tempeh—the ugliest non-meaty meat replacer.
I like to prove them wrong.
If you’re new to tofu, you’ve probably never in a million years imagined it could be crispy on the outside, absolutely sopping with flavor and so darn delicious that you can’t stop plopping the little bites of delight into your mouth, as they come piping hot and sizzlin’ out of the oven.
No, this is not a dream.
Tofu is what you make of it.
Boring, if you let it be.
Or wildly delicious if you nurture it. Doctor it up. Give it some love.
If you’re new to tofu, this is your recipe.
If you and tofu go way, way back, this recipe is still for you.
And then come back and let me know your honest to goodness thoughts on tofu.
Broccoli, Noodle and Tofu Salad Bowl
- 8-oz water-packed, extra firm tofu
- 2 T sesame oil
- 2 T. low-sodium soy sauce
- 1-1/2 tsp hot chile sauce, divided
- 6 oz whole wheat fettuccine
- 6 cups water
- 8 oz. broccoli
- 2 T. olive oil
- 3 T rice wine vinegar
- 1 T grated, peeled fresh ginger (or a little less dried)
- 1 tsp dark sesame oil
- 1/2 cup thinly sliced radishes
- 2 Tbs. chopped dry-roasted cashews, toasted
1. Cut tofu into 3/4-inch-thick slices. Place tofu slices in a single layer on several layers of paper towels; cover with additional paper towels. Let tofu stand for 30 minutes to drain, pressing down occasionally (or use a tofu press if you have one.) Remove tofu from paper towels, and cut into 3/4-inch cubes
2. Preheat oven to 350°
3. Combine 2 tablespoons sesame oil, soy sauce, and 1 teaspoon chile sauce in a large bowl, stirring well with a whisk. Add tofu cubes to soy sauce mixture, and toss gently to coat. Let stand for 15 minutes. Remove tofu from bowl with a slotted spoon; reserve soy sauce mixture in bowl. Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray, and bake tofu at 350° for 10 minutes or until lightly golden.
4. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
5. Combine 6 cups water and salt in a large saucepan over high heat, and bring to a boil. Add Broccoli to pan; cook for 3 minutes or until crisp-tender. Drain and plunge Broccoli into ice water; drain well. Chop Broccoli.
6. Add olive oil, remaining 1/2 teaspoon chile sauce, rice wine vinegar, ginger, and sesame oil to reserved soy sauce mixture in bowl; stir mixture well with a whisk. Add baked tofu, noodles, Broccoli, and 1/2 cup thinly sliced radishes to bowl; toss gently to coat. Sprinkle salad with cashews.
QUESTION: Tofu…love or hate?